The Polin Wind+Stratos combination oven benefits from combining two baking processes and two ovens in one unit, both a deck oven, with the ability to bake on stone soles in independently heated and controlled decks, and convection baking in an independent ‘wind’ convection ovens.
The Decks of course are great for oven bottom bread products and benefit from easy to operate controls over top and bottom heat distribution to aid all kinds of bread baking profiles, whilst the convection oven operates standard baking functions including temperature, timer, steam facility and damper operation with storage of up to 100 programmes as well as a manual option. These ovens offer the perfect controlled and delicate baking parameters requires for patisserie and venoisserie.
We’d love to chat through these combined oven options with you and how they can add flexibility to your baking.